Updated: Jan 5
6 slices uncooked bacon chopped
1 small onion chopped
1 cup reduced-sodium chicken broth
1/3 cup apple cider vinegar
3 tbsp brown sugar
16 oz collard greens roughly chopped
Rinse collard greens very well. Remove the thick center stem and roughly chop them into about 2 inch strips or your can tear them if you prefer not to cut them.
Make sure to go ahead and chop your six slices of bacon and chop up your onions as well.
Press saute mode on your instant pot and add olive oil.
Once the oil has heated, add the chopped bacon. Saute for 4-5 minutes, and then add the chopped onion. Stir everything around periodically, there still may be a little sticking to the bottom of the pot but that’s ok if that happens..
Once the bacon has cooked and the onions are golden in color, deglaze the pot with about one-third cup of the chicken broth. Using a wooden spoon, scrape up the bits from the bottom of the pot and stir.
Add the rest of the chicken broth, add your apple cider vinegar, brown sugar, and stir to combine.
Then you will add in all your chopped collard greens to the Instant Pot. You can add them in batches and continue to stir when adding in your collard greens so they can continue to reduce in size.
You will now close and lock lid to start pressure cooking your collard greens.
Press the "Manual" button and pressure cook for about 15-20 minutes
Once the pressure is released, carefully remove the lid and stir!